Sunday, March 24, 2013

Kitchen Sunday - Mushroom Soup

Today I did my weekly shopping for meals...I also menu planned as well first thing this morning.  I unfortunately am still not 100% better yet so I think that influenced my menu planning for this week.  I had planned to try something new in the kitchen today by making spinach & feta stuff mushrooms.  However I quite honestly did not feel like using that much energy to do anything in the kitchen today.  I was doing good to be able to even get a shower and put on clothes today let alone try to be Julia Child in the kitchen.

I was then faced with the conundrum of what to do with all these fresh mushrooms I had in the fridge.  I didn't want to waste them and wanted to use what I had the best I could rather than go out and get any more items.  So I looked to Pinterest for inspiration and came up with the best plan's cold and rainy today so why not make Mushroom Soup!  I've totally never made that before but there's a first time for everything.

Below is my recipe but you can do this any way you want to.  I didn't really follow any one specific recipe I found on there because I couldn't find one that I liked so I kind of just went off on my own here...

What you'll need:
(Not all items are pictured obviously)

Fresh mushrooms (2 lbs) 
1 medium/large yellow onion
1 pint of heavy cream
all purpose flour (4 tablespoons)
water (4 tablespoons)
Worcestershire Sauce (amount will vary)
Salt & Pepper (to taste)
*Chicken/Beef/Vegetable Stock (3 cups)
2 tablespoons of butter
1 teaspoon minced garlic
2 teaspoons of Marsala cooking wine

*This is your choice, I went with an organic veggie stock because Matt and I have not been eating as much meat.  Not sure how long that will last but we've stuck to it for the most part for a week now and counting.  He is doing much better than me with this.  I'm having a hard time giving up chicken and fish.

How to do it:

Chop your mushrooms in small pieces & also dice your onion

add butter, minced garlic, marsala cooking wine, fresh mushrooms and diced onion to your pot and sautee on medium high heat for 10-15 minutes until all moisture is evaporated.

Once all moisture is evaporated turn down to medium heat stirring frequently then add 4 tablespoons of water, Worcestershire sauce, 1 1/2 cups of heavy cream, 4 tablespoons of flour, 3 cups of veggie/chicken/beef stock and salt and pepper.  Bring to a boil stirring frequently to make sure all ingredients blend well together.  Simmer on medium-low for 10-15 minutes and serve hot.

This part is where you expirament with the ingredients to get it to the taste & consistency that works for you.  I added a little more salt and pepper but for the most part it was delicious when done.

See, doesn't this look amazing!

I am planning to serve this soup for dinner tonight with a skinny grilled cheese sandwich (as skinny as you can get it).

This will include low fat mayo with olive oil and these Arnold Sandwich Thins for bread which are only 3 WW points per serving and 100 calories.  I couldn't find any sliced fat free cheese so I bought a Monterrey Cheddar blend sliced cheese and hopefully it is good.  I will have to report back after dinner tonight...

Until next time...

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